Lead Sous Chef — Luxury Oceanfront Resort

The Westin Jekyll Island; Saint Simons (GA); On-site; USD 60,000 - 85,000; Full time

Job summary

The Westin Jekyll Island Beach Resort seeks a passionate Sous Chef to lead culinary operations in a fast-paced resort setting. You will supervise daily kitchen activities, partner with the Executive Chef, and ensure exceptional dining experiences for guests across outlets and events.

Responsibilities include maintaining food quality, controlling costs, training staff, and upholding ServSafe and Health Department standards. A strong focus on teamwork and guest satisfaction is essential.

Qualifications

• Three years of progressive F&B experience in a hotel or resort.
• Supervisory or culinary leadership experience preferred.

Responsibilities

• Supervise and assist with the preparation of all food items for restaurants, banquets, and events.
• Ensure every dish meets high standards for quality, consistency, presentation, and cost.
• Lead and delegate tasks to kitchen team to maximize efficiency and productivity.
• Support the Executive Chef in daily culinary operations.
• Maintain a clean, organized, and safe kitchen per health standards.
• Monitor food quality, inventory, portion control, and waste reduction.
• Assist with scheduling, training, and coaching of culinary staff.
• Ensure compliance with ServSafe standards and Health Department regulations.
• Oversee production for meals and catered events with consistent execution.
• Assist in menu prep, recipe consistency, and kitchen organization.
• Foster teamwork focused on guest satisfaction and Westin brand standards.

Skills

Team leadership

Food safety

Quality control

Job description

The Westin Jekyll Island Beach Resort seeks a passionate Sous Chef to lead culinary operations in a fast-paced resort setting. You will supervise daily kitchen activities, partner with the Executive Chef, and ensure exceptional dining experiences for guests across outlets and events.

Responsibilities include maintaining food quality, controlling costs, training staff, and upholding ServSafe and Health Department standards. A strong focus on teamwork and guest satisfaction is essential.